News - Archive

2006

A new member joins the Kudos team

In April 2006 we welcomed a new member to the Kudos team. Sophie Shaw brings another pair of technically proficient hands to assist with the increasing demands on the test bakery. With the ongoing research and development for new and functional baking powders, particularly in the area of low sodium, Sophie’s help will be invaluable in helping provide the fast response service that our customers expect of us.

Dinnie Jordan lectures at the BCCCA annual conference
The BCCCA annual conference focused on ‘Health Concerns’ and took place in March 2006. Director Dinnie Jordan gave a lively presentation on ‘Meeting the FSA salt guidelines’ in bakery products. The target levels for salt in processed food presents challenges to biscuits and cake producers since the main source of sodium in bakery products is from the baking powder or raising agents used. The alternatives to sodium based raising agents were which are being pioneered by Kudos Blends were presented to a very attentive audience and their effect on quality and shelf-life explored

Unique grade of potassium bicarbonate developed
To complement the low-sodium baking powder and salt alternatives, Kudos has created a unique grade of Potassium bicarbonate, specifically for bakery applications. Unlike the coarse grades currently available in the market, Kudos Potassium Bicarbonate FFQ is milled to a grade that allows it to readily dissolve in all batters and dough, leaving no dark spots in the crumb and optimising it’s gas release

Low-sodium range grows
Continued development work in the new test bakery has lead to the formulation of two new low-sodium baking powders, each with a unique blend of raising agents to give a specific functionality.
PELL™ K-Dough and PELL™ K-Sponge have been developed to give the all important correct reaction times for dough and sponge products, optimising volume and texture of the finished product.

Kudos moves to bigger facilities
The end of 2005 saw a significant expansion to larger premises for Kudos Blends. The new facilities have been purpose built to suit our needs on the industrial estate near Cleobury Mortimer in South Shropshire. A major investment in test bakery equipment now provides Kudos with a fully functional and flexible facility. This centre of technical excellence provides us with the capability to assess customer’s recipes and ingredients for cakes, biscuits, scones and coating batters.

2005

LOW SODIUM
As leaders in product innovation within the baking powder industry, Kudos Blends is pleased to announce that development work on a new range of low sodium baking powders is now complete. In an industry that is constantly striving to follow consumer trends, the growing demand for lower sodium (commonly referred to as low salt) in the final end product means that all ingredients that go into the mix need to be carefully evaluated for sodium levels. With this in mind, Kudos Blends have developed five highly effective, yet low sodium, baking powders.

Click here to view Low Sodium Baking Powders

LEATHERHEAD FOOD INTERNATIONAL
For the third year running, Dinnie Jordan, Technical Director, was asked by the research association Leatherhead Food International to lecture on their 'Batters and Breading' course that ran as a two day course on the 18th - 19th January 2005. As part of a course that covers the fundamentals of batters and breading, Dinnie explained the importance of leavening agents in batter aeration, an area that is frequently misunderstood.

For more information on the training courses run by Leatherhead Food International visit the website: http://www.leatherheadfood.com

NEW STAFF
Kudos Blends welcomed a new member to the team in 2003. In line with our commitment to offer specialised expertise to our customers, Michelle Briggs brings a strong science background and will help to develop further our strength and depth of technical resource.

ANDREW INGREDIENTS
Andrew Ingredients, of Hillsborough, Northern Ireland, have been named as the official supplier for Kudos Blends to Northern Ireland. With the joint knowledge this partnership now has access to, Kudos can work to create and develop new products with the Irish market specifically in mind.

NEW WEBSITE
Throughout the winter months, the team at Kudos have been working on an all new, revamped website. The information has been fully updated to come in-line with the new company brochure, with new products, on-line sample and data sheet request forms and live links all on an easy to navigate site.

2004

LEATHERHEAD FOOD INTERNATIONAL
For the second year running, Dinnie Jordan, Technical Director, was asked by the research association Leatherhead Food International to lecture on their 'Batters and Breading' course that ran as a two day course on the 27th -28th January 2004. As part of a course that covers the fundamentals of batters and breading, Dinnie explained the importance of leavening agents in batter aeration, an area that is frequently misunderstood.

For more information on the training courses run by Leatherhead Food International visit the website: http://www.leatherheadfood.com

January 2003

New Premises
Kudos Blends has recently taken residence at new premises. The new modern building houses the Kudos offices together with a fully equipped test bakery and laboratory.
'We are now able to enhance our capability of offering a comprehensive research and development service' enthuses Dinnie Jordan, Director.

Bakeries large and small will benefit from the professional service provided by Kudos Blends. As well as being an established supplier of bespoke baking powders, new blends of baking powders and product mixes are created and tested to solve specific baking problems.

In addition, Kudos Blends offers consultancy and training services specific to individual customer needs.

Kudos Blends Ltd
Unit 4, Old Station Business Park
Bridgorth Road
Cleobury Mortimer
Nr Kidderminster
Worcestershire
DY14 8SY

UK contact number: 01299 271 333
Overseas contact number: +44 (0) 1299 271 333
Fax: +44 (0) 1299 271 999

New Staff
Kudos Blends has recently appointed Alan Nolan as Business Development Manager. Following an intensive training period, Alan has settled well into the position. Alan's particular expertise lies with the development of the organic and Irish baking products.

To contact Alan Nolan directly:
Telephone: 01299 271 333
Mobile: 07870 572 879
Email: information@kudosblends.co.uk

Leatherhead Food International
Dinnie Jordan of Kudos Blends has been asked by Leatherhead Food International to deliver a lecture at their training course on 'Batters and Breadings'. The two day course on the 28th-29th January covers the fundamentals of batter and breading ingredients, product and processing technology. Dinnie will lecture on the subject of leavening agents - a misunderstood application of the functionality of these important ingredients. She will enlighten the audience with a lively visual demonstration.

For more information call Rachel Wilson, leatherhead training executive on 01372 822210, or visit the website: http://www.leatherheadfood.com/

Food & Bake 2002
Kudos Blends took a stand at the Food & Bake exhibition at the NEC in March this year. This event was an ideal platform to raise the profile of the company. New contacts were made in abundance, offering fresh opportunities, while business relations with existing customers were strengthened.

Principles of Baking
Campden and Chorleywood Food Research Association (CCFRA), presents a quarterly training seminar 'The Principles of Baking'. Dinnie Jordan, Director Kudos Blends, lectures on the aspects of baking powder and raising agents: leavening acids, reaction times and applications. The presentation is enhanced with a lively demonstration of the reaction of raising agents.

The next lecture takes place 18-20 March 2003. For more information:
Visit: http://www.campden.co.uk/
Call: +44 (0) 1386 842 104
Email: training@campden.co.uk

BCCCA
Kudos Blends is proud to be associated with the Biscuit, Cake, Chocolate and Confectionary Alliance. This year Dinnie Jordan was invited as a guest speaker at the 49th Annual Conference. Her presentation 'A Time to Rise' demonstrated the reactions of various blends of raising agents, and how minor adjustments can change the whole profile of a product.

In 2003, the 50th Alliance Technical Conference will be 3-4 April 2003 in London. For further details:
Visit: http://www.bccca.org.uk/
Call: +44 (0) 207 404 9111
Email: mailto:janette@bcca.org.uk